Neapolitan Cake Recipe

Method

For Vanilla Sponge Cake Recipe: 

Pre-heat the oven to 200°C. 
Combine Swiss Bisquit – Vanilla, water, and fresh eggs in a mixing bowl. 
Using a planetary mixer with the whisk attachment, mix at high speed for 6-8 minutes until the batter is light and airy. 
Scale and pour the batter into a prepared 8-inch round cake tin. 
Bake at 200°C, reducing the temperature to 180°C after 5 minutes, and continue baking for 20-25 minutes. 
Remove from the oven and let the sponge cake cool completely on a wire rack. 


For Chocolate Sponge Cake Recipe: 
Follow the above-mentioned recipe by using Swiss Bisquit – Schoko 

For Raspberry Cake Recipe:

Pre-heat the oven to 180°C. 
Combine SwissBake® Raspberry Velvet Cake Mix, water, vegetable oil and fresh eggs in a mixing bowl. 
Using a whisk attachment with a planetary mixer, whip at slow speed for 1 minutes and scrape the batter from the sides. 
Mix at high speed for 3 minutes until smooth. 
Pour the batter into an 8-inch round cake tin and bake at 180°C for 25 minutes. 
Cool the sponge completely on a wire rack 

For Layering and Final Presentation: 

Place the chocolate sponge as the base layer on a cake board. Spread an even layer of chocolate mousse over the sponge. 
Add the raspberry sponge on top of the chocolate layer. Spread a generous layer of raspberry mousse. 
Place the vanilla sponge as the top layer and spread vanilla mousse evenly. 
Cover the entire cake with whipped cream for a smooth finish. 
Garnish the top with fresh strawberries and chocolate decorations. 
Optionally, add chocolate shavings or drizzle chocolate ganache for extra flair.